Pumpkin Snickerdoodles

With their crinkly tops and a dusting of cinnamon sugar, these chewy pumpkin cookies are sure to become a fall favorite. These soft, and chewy cookies are rolled in cinnamon and sugar before baking to produce a scrumptious crinkly sugar crust.

This spin on the classic snickerdoodle are kicked up a notch with the addition of pumpkin puree and pumpkin pie spice. If you love regular snickerdoodles, you’ll flip for this delicious version! 🙂

Pumpkin Snickerdoodles

This spin on the classic snickerdoodle are kicked up a notch with the addition of pumpkin puree and pumpkin pie spice. If you love regular snickerdoodles, you’ll flip for this delicious version!

Yield: 4 dozen

Cook Time: 12 minutes


2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon


Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Recipe Notes:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.
To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.

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104 Responses to “Pumpkin Snickerdoodles”

  1. #
    Rufus' Food and Spirits Guide — September 22, 2011 @ 12:09 pm

    I’m in mid flip now!

  2. #
    jennknee — September 22, 2011 @ 12:15 pm

    I love snickerdoodles! With added pumpkin…it makes me more excited to eat autumn goodies!

  3. #
    Mari @ Mari's Cakes — September 22, 2011 @ 12:16 pm

    I am sure it is delicious! Great recipe!

  4. #
    Judy — September 22, 2011 @ 12:17 pm

    Okay, I’m IN — makin’ these TODAY! 😀

  5. #
    Caroline — September 22, 2011 @ 1:16 pm

    Woah woah, hold the phone. Pumpkin AND snickerdoodle? Yes please! These sound perfect.

  6. #
    Jennifer — September 22, 2011 @ 1:28 pm

    I’ve been itching to make Snickerdoodles so this caught my eye right away. What a perfect twist for them at this time of year…can’t wait to try them out!!

  7. #
    Kate — September 22, 2011 @ 1:53 pm

    what an awesome combination I am so making these asap!

  8. #
    Jean — September 22, 2011 @ 2:14 pm

    Checking ingredients…yep, I’m good to go!!!

  9. #
    Rachel @ Baked by Rachel — September 22, 2011 @ 2:39 pm

    Genius!! I love snickerdoodles so this is the absolute perfect fall version.

  10. #
    Sweet Mormor — September 22, 2011 @ 2:51 pm

    Heaven! Pure heaven! Can’t wait to make these for the family!

  11. #
    Beth B. — September 22, 2011 @ 4:08 pm

    I would love to try these tonight, but have not had the most success in the past at baking cookies. I have a few questions that may help me:
    – Do you place the sheet of cookies on the upper or lower rack after you position the racks as noted in step one?
    – When you rotate the pan, do you switch which rack it is on or just turn it around at put it back on the same rack?

    • Christina replied: — September 25th, 2011 @ 11:01 pm

      I hope you enjoy the cookies. 🙂 To answer your questions, place the cookies on the middle rack while baking. When you rotate the pan you turn the sheets front to back. You do this because most ovens have hot and cold spots, so this will ensure that the cookies bake evenly. If you give them a try let me know how they turn out for you! 🙂

      • Beth B. replied: — September 26th, 2011 @ 8:48 am

        Thanks for the reply! I have already printed the recipe and hope to try it soon. I just started the Daniel Fast, so I dare not tempt myself right now with them! I promse to let you know how they turn out!

      • Beth B. replied: — October 4th, 2011 @ 9:08 am

        Thanks for the tips! They turned out perfectly! I had to share them just so I would not devour all of them myself! Everyone who tried one loved them.

  12. #
    Michael Ann Riley — September 22, 2011 @ 6:02 pm

    NEVER thought of this but why not? Yes!! Told my son, who loves Snickerdoodles and also pumpkin, and his eyes got wide and he said, “Yes, make them!” :-)) Tomorrow then!

  13. #
    The Teenage Taste — September 22, 2011 @ 6:18 pm

    This is just beyond genius! Great idea, Christina! 😀

  14. #
    ChgoJohn — September 22, 2011 @ 9:27 pm

    Oh, Christina! I just finished eating the last of the regular snickerdoodles I made last week from your recipe. Now pumpkin snickerdoodles? You are a temptress!

  15. #
    Happy When Not Hungry — September 23, 2011 @ 7:46 am

    What a great idea! These look delicious. Yum!

  16. #
    sportsglutton — September 23, 2011 @ 9:37 am

    The classic snickerdoodle kicked up a notch…I’d most certain say so. Fantastic!

  17. #
    donotcallitbolognese — September 23, 2011 @ 3:11 pm

    they look fanstastic! I will try them with the first pumpkin!

  18. #
    Tina@flourtrader — September 23, 2011 @ 4:00 pm

    What a great twist and snickerdoodle with the fall flavor of pumpkin! Not much there not to like. The other pleasing factor is these are thick cookies, just the way I like them! Well done.

  19. #
    thedomesticmama — September 23, 2011 @ 4:40 pm

    These look delish! YUM! I will have to add these to my list… thanks!

  20. #
    Dana@thesundaysweet — September 24, 2011 @ 7:22 am

    You had me at snickerdoodles. 🙂 But, pumpkin snickerdoodles! I didn’t such two amazing and delicious things could be combined. Great post!

  21. #
    Mar — September 24, 2011 @ 1:19 pm

    Made these just now, and oh my God.. They’re so yummmmyyyy!! What a great way to start the first days of Fall. Thank you so much, I hope all is well! c:

    • Christina replied: — September 25th, 2011 @ 10:46 pm

      I agree…the perfect way to welcome fall! I am so glad that you enjoyed them! 🙂

  22. #
    Kai — September 24, 2011 @ 6:17 pm

    These lasted about two minutes at the office…Delicious!!

  23. #
    Lauren — September 25, 2011 @ 3:44 am

    Just made these earlier tonight and they are amazing! I was shocked by how easy they were too! Thank you for the great recipe, I know I will be me making these each fall from now on 🙂

    • Christina replied: — September 25th, 2011 @ 10:45 pm

      Yea! I am so glad that you enjoyed them! Thanks so much for letting me know how they turned out! 🙂

  24. #
    heartyfood — September 25, 2011 @ 3:03 pm

    wow!!! pumpkin and snickerdoodle is such an amazing combination! thanks!

  25. #
    kat — September 25, 2011 @ 6:11 pm

    yum, yum, yum!!! wonderful idea!

  26. #
    Donalyn — September 27, 2011 @ 2:56 pm

    These look so good! Love anything with pumpkins 🙂

  27. #
    Lisa @ Sweet as Sugar Cookies — September 30, 2011 @ 12:41 am

    I really want to try making these cookies. I just wanted to know, are the cookies still flavorful even though they don’t have a lot of spice in the dough?

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  29. #
    Young Idealistic Baker — October 2, 2011 @ 5:18 pm

    I just made these and they’re delicious!
    I added a little of the pumpkin pie spice to the cinnamon sugar for rolling the cookies through to add a little extra oomph.
    Thanks for sharing!

  30. #
    Lani Weaver — October 2, 2011 @ 7:34 pm

    Unanimous approval from my family for these — my son’s comment: “WOW. These are now my FAVORITE snickerdoodles!” Super simple recipe to result in such an outstanding cookie, too. Thanks so much for it!

    • Christina replied: — October 3rd, 2011 @ 9:30 pm

      I am SO happy that you and your family enjoyed the cookies!! Thanks so much for letting me know how they turned out for you! 🙂

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  32. #
    Carolyn Delly Snow — October 11, 2011 @ 1:56 pm

    I am kind of surprised nobody has yet mentioned this yet: I made these as the recipe states with 2&3/4 cup flour. At this point they DO NOT “roll into a ball” – I had to drop them into the sugar mixture where they could then be rolled around slightly. After the mess of the first batch, I compared other recipes. They all called for 3&3/4 cup flour! I added more flour to the dough of the second batch and continued on. That first batch came out more cakey – like muffin tops, which isn’t necessarily bad, just not my idea of cookies.

    • Christina replied: — October 26th, 2011 @ 10:35 pm

      I hate that the dough turned out too soft for you to roll them into balls. How long did you soften the butter? If a recipe calls for softened butter I cut it into small pieces and let it sit at room temperature for 10-15 minutes before I proceed with the recipe. I find that if I let it sit much longer then that, I get soft dough and flat cookies. Is it that maybe the butter was too soft? As for the amount of flour, I did only use 2 3/4 of flour. If you give them another shot I would love to know how they turn out for you! 🙂

      • Elisabeth replied: — February 1st, 2012 @ 11:42 pm

        the first time I made them, I let my butter get too soft and almost ran into the same problem, and then the second time the butter was just right and they turned out fine. Actually they turned out fine both times but it was really hard to make balls the first time.

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  35. #
    Kristin — October 18, 2011 @ 4:18 pm

    Made these least week and am going to make them again. I think the cinnamon coating over powered the pumpkin flavor so I’m going to cut that down a bit and add more pumpkin pie spice. Otherwise these were great and the clear winner of the three pumpkin snickerdoodles recipes we made that day.

    • Christina replied: — October 18th, 2011 @ 9:12 pm

      So glad to hear that they turned out for you and that they were a winner among three other recipes that you tried! 🙂

      • judy calloway replied: — October 23rd, 2011 @ 2:19 pm

        Made these cookies. Didn’t have any pumpkin puree, so used some sweet potato puree from some of the sweet potatoes that we grew in the garden and had baked for puree in use for pies and it turned out great. My husband said they were the greatest. He loves the regular snickerdoodles, but says these have them beat. Thanks for the recipe.

        • Christina replied: — November 21st, 2011 @ 9:28 pm

          That sounds great! I am so glad that you enjoyed them! I have to try these with sweet potatoes now! 🙂

  36. #
    tori — October 20, 2011 @ 4:40 pm

    made these today and they were awesome! pinned your recipe on pinterest and had to make copies for a bunch of people at my daughters school. Thanks for a great recipe!

    • Christina replied: — October 26th, 2011 @ 10:07 pm

      I am so glad to hear that you enjoyed these cookies!! Thanks so much for letting me know how they turned out! 🙂

  37. #
    blonde123 — October 21, 2011 @ 12:43 pm

    Delicious! Made them for a group of 10 people and there were NONE leftover! Thank you for the recipe 😀

    • Christina replied: — October 26th, 2011 @ 10:03 pm

      Yea!!! I am so glad to hear that everyone enjoyed them! 😀

  38. #
    Jeannette — October 21, 2011 @ 9:17 pm

    Pretty good. Next time I think I am going to add more pumpkin and more pumpkin pie spice. I love pumpkin flavor which it was lacking a little.

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  40. #
    Joan — October 23, 2011 @ 2:38 pm

    Great recipe and I added Hershey’s Pumpkin Spice Kisses on each one.

  41. #
    Susie Brown — October 27, 2011 @ 12:11 pm

    Christina, I can’t wait to try these, but.. for the pumpkin puree, did you use Libby’s canned pumpkin? Just wondering. Can’t wait to smell the pumpkin and cinnamon flavors throughout the house.

    • Christina replied: — November 1st, 2011 @ 8:43 pm

      For this recipe I did use Libby’s canned pumpkin puree. I hope you enjoy them…let me know how they turn out for you! 🙂

  42. #
    Kittana — October 29, 2011 @ 12:43 pm

    Thanks for recipe! It was pretty tough for me to convert all measurements into metric system(I am from Czech republic), but it turns really great. Specially combination pumpkin+cinnamon is really delicious.

    • Christina replied: — November 1st, 2011 @ 8:29 pm

      I am so glad that you were able to convert the measurements. Thanks so much for letting me know how they turned out for you..I am so glad that you enjoyed them! 🙂

  43. #
    Fernanda — November 6, 2011 @ 12:15 pm

    I just made these and I had the same problem that another person commented, I couldn’t roll it but just drop it in the sugar/cinnamon. But it turned out great regardless 🙂 Thank you!

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  45. #
    Jenna — November 17, 2011 @ 4:07 pm

    I knew the perfect person to bake these for the minute I read the title. My boyfriend loves snickerdoodles and also loves pumpkin. The pumpkin made the snickerdoodles even softer than my normal super soft recipe. They were a hit with everyone who tried them. Though I loved the recipe and will definitely make it again, the cookies didn’t taste as much like pumpkin as I was expecting. Still worth a try for sure! 🙂

  46. #
    carrie — November 17, 2011 @ 8:38 pm

    just made these and they are SO YUMMY!! i was just wondering if i could freeze some of these for an event i have next week??

    • Christina replied: — November 20th, 2011 @ 11:41 am

      I am so glad to hear that you enjoyed the cookies. I have never tried freezing these cookies. I don’t see why you would have a problem freezing them, but I would give them a try before your event. If you do end up freezing them, I would love to know how they turn out for you! 🙂

  47. #
    TisaLira — November 18, 2011 @ 3:55 pm

    Can’t wait to try these.

  48. #
    Renate Sue — November 22, 2011 @ 9:32 pm

    Very good! My daughter and I made them this past weekend. I shared them at the office and they got rave reviews from everyone. Thanks for the post, I’m sharing your recipe.

    • Christina replied: — November 30th, 2011 @ 8:31 pm

      Renate Sue,
      Thanks so much for sharing how the cookies turned out for you! I am so glad that your family and coworkers enjoyed them! 🙂

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  50. #
    Elisabeth — February 1, 2012 @ 11:43 pm

    I just made 2 batches in less than 24 hours! That’s how awesome they were!!

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